1.3 cups chicken stock see low-sodium homemade store-bought
0.8 cup plum brandy sweet italian ( fortified wine)
1 tablespoon olive oil extra-virgin
2 plum tomatoes cut into 1-inch pieces
2 onions red peeled quartered
4 servings sage polenta
6 sprigs thyme leaves
1.3 pounds skin-on bone-in
Equipment
bowl
frying pan
paper towels
baking paper
oven
aluminum foil
Directions
Preheat oven to 400°F. Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper.
Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes.
Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. After all chicken is browned, pour off excess fat.
Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes.
Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer.
Transfer to oven; cook until chicken is cooked through and tender, about 35 minutes.
Transfer chicken to a platter, and cover to keep warm.
Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.
